“It also seems to maintain its heat very well — in a 560-degree oven, it will read 560 with an infrared thermometer and still at 540 after baking a pizza on it for 6 minutes. But here’s the neat part, I’ve done a dozen pizzas in a row at a dinner party, and the pizza stone never dropped below about 530. I’ve also used it with great success for bread baking, pizza slice reheating, and broiling peppers, all of the above taste much better baked on my soapstone pizza stone. “